Transcription of By Liz Williams
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By Liz Williams
HACCP MANUAL By Liz Williams Are you confident that the food you serve is safe? This pack aims to help you understand what can go wrong when preparing food and what you must do to make sure you never place your customers and thus your business or operation at risk of a food safety incident. Having worked through this pack you will be able to meet your legal obligation as a food Business Operator to put in place, implement and maintain a permanent procedure or procedures based on HACCP principles HACCP PROGRESS RECORD TASK DATE Signature 1 GOOD hygiene PRACTICES IN PLACE AND METHODS OF WORKING WRITTEN FOR - Maintenance Suppliers and Ingredients Identification and Traceability Allergens Transport controls Stock Controls Temperature Controls food Protection and Cross-contamination Personal hygiene Training Cleaning Pest Control Waste management 2.
2. HOW TO BUILD A FOOD SAFETY SYSTEM There are two basic stages to go through to implement a food safety system. 2.1 ESTABLISH GOOD HYGIENE PRACTICES In order to build a good foundation for your food safety system it is important to establish sound basic food hygiene routines, which your staff understand well and follow automatically.
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